Best Macadamia Nut And Bittersweet Chocolate Ice Cream Bombe With Macadamia Nut Praline Recipes

MACADAMIA NUT AND BITTERSWEET CHOCOLATE ICE-CREAM BOMBE WITH MACADAMIA NUT PRALINE

Steps:

• Make the macadamia nut ice cream:
• In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden. Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool. In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175°F. on a candy thermometer. Return the mixture to the metal bowl, cleaned, and chill it until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially. Makes about 1 quart.
• Make the ganache:
• In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat. Stir the mixture until it is smooth and stir in the Kahlúa. Transfer the ganache to a metal bowl and let it cool to room temperature.
• Make the chocolate ice cream:
• In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth. In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175°:F. on a candy thermometer. Stir in the vanilla and stir the mixture until it is combined well. Chill the mixture, its surface covered with plastic wrap, until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions. Makes about 1 quart.
• Make the macadamia nut praline:
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden. Pour the praline immediately onto an oiled baking sheet and let it cool completely. Break the praline into pieces and in a food processor grind it fine in batches .
• Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top. Freeze the mold for 5 minutes, or until the ganache is set. Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Pour the mixture immediately onto an oiled baking sheet and let it cool completely. Break the sugar candy into small pieces.
• To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen. Garnish the top of the bombe and the platter with the sugar-candy.

MACADAMIA NUT ICE CREAM

Steps:

• In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
• In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions.
• Serve immediately or freeze until ready to serve at a later time.

WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS

Steps:

• Whisk together milk and pudding mix.
• Stir in sweetened milk.
• Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
• Remove from machine and store in container in freezer.
• *Prep does not include freezing time.
• Variations:.
• Chocolate Fudge Pudding, almonds and chocolate chips.
• Butterscotch Pudding, chopped toasted pecans.
• Banana Creme Pudding with peanut butter and chocolate chips.
• Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
• In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
• Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.